Sizzling Sherry Shrimp with Garlic Recipe -
Sizzling Sherry Shrimp with Garlic Recipe
  • READY IN 15 mins

Sizzling Sherry Shrimp with Garlic

Recipe by  

"This recipe is from Spain. Sherry or lemon juice is not always used, but either one adds a nice contrast to the richness of the oil and garlic. You can easily substitute squid or scallops for the shrimp."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    5 mins

    15 mins


  1. Heat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat. Once the oil is hot and the garlic has turned golden brown, increase heat to high and add the shrimp. Cook until the shrimp turn pink and opaque, about 3 minutes.
  2. Deglaze the pan with sherry or lemon juice and season to taste with salt and pepper. Serve garnished with chopped parsley.
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Reviews More Reviews

Most Helpful Positive Review
Aug 18, 2011

This is a beautiful dish, and I enjoyed the paprika even more than I thought I would. The recipe doesn't specify, but I used what I thought was an appropriate, fragant smoked Spanish paprika which was really, really good. I used the amount called for even tho' I thought it might be too much for me, but it was just a lovely, delicate smoky flavor that also lent color to the dish. Same with the chili pepper flakes - I thought I'd be sorry using the amount called for and nearly chickened out. Glad I didn't - that, too, was just right. I prepared this with one alteration, which was simply to wait until the shrimp was nearly cooked to add the garlic, since garlic and high heat don't mix and burnt garlic is just plain nasty. In deference to the title I chose dry sherry rather than lemon, and because I welcomed the opportunity to do something other than lemon for a change. I served this alongside a tossed green salad which made for a lovely, fresh, light but deliciously satisfying meal.

Most Helpful Critical Review
Sep 14, 2008

This was pretty good and very easy, but it just needed... something. I served it over basmati rice. I might try it as a marinade (or with sherry instead of lemon juice) next time.

Sep 19, 2008

A terrific tapas. Quick, easy, delicious, using only a few ingredients that work beautifully together. Drank a Spanish white wine from the Basque region, Xarmant Txakoli. It's a fresh, bright, lowish alcohol white that's slightly effervescent. A great complement for this.

Nov 26, 2007

I really enjoyed this recipe. I served it with brown rice and roasted brussels sprouts (recipe is on this site). It didn't need as much oil as stated and I wish I had used less. I added two extra cloves of garlic and will add more red pepper the next time I make it.

Dec 28, 2010

Delicious! Used Marsala instead of sherry. Excellent accompaniment to our Pasta Pomodoro dinner.

Oct 06, 2010

Phenomenal!! Quick and easy, loved it! I used smoked paprika instead (love it!!), but otherwise, did not change a thing! Excellent...would be great served over rice or pasta, although I served it alone. Anyway you slice it, scrumptious!!

Aug 08, 2011

Queen of Random Dinners here! :) this was super quick to throw together for the protein component of our dinner tonight. My boyfriend picked up (a little too much) corn on the cob for me from a local farmers market, so I made some of that and was looking for things we had on hand that I could make up to go with it. This fit the bill! No measureing, just looked over the ingredients and went with it. I have a great smoked spanish paprika that I love to use and it really shined in this recipe. I opted for lemon juice, simply because I keep forgetting to grab some sherry... lovely recipe!

Sep 03, 2010

I really enjoyed these, but boy were they spicy! I think next time, I will decrease the red pepper just a bit. I used the sherry in mine, but really didn't taste it. (Though, I think my mouth was just on fire too much to taste anything). I had them left over the next day, and I tasted the sherry then.


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  • Calories
  • 223 kcal
  • 11%
  • Carbohydrates
  • 3 g
  • < 1%
  • Cholesterol
  • 173 mg
  • 58%
  • Fat
  • 14.7 g
  • 23%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 19 g
  • 38%
  • Sodium
  • 246 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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